Grilled C. Wirthy Salmon with Pineapple Salsa

Recipe Number: 1201795491
Contributor: C. Wirthy Kitchen
Calories Per Serving:
Preparation Time: 10 min
Difficulty: 1


 4 (6-ounce) C. Wirthy Salmon Fillets 


  • 1 tablespoon maple syrup 
  • 1 tablespoon teriyaki sauce 
  • 1 tablespoon pineapple juice 
  • 1 teaspoon minced fresh ginger 
  • 1 clove garlic, mashed

Pineapple Salsa:

  • 1 medium size ripe tomato, seeded and chopped into small cubes
  • 1/4 cup chopped orange bell pepper
  • 1 red jalapeno, deseeded and finely minced
  • 1/2 cup fresh pineapple diced
  • 1 teaspoon salt
  • 1 tablespoon sugar

Cooking Instructions:


  1. Combine marinade ingredients In a non-reactive bowl
  2. Place C. Wirthy Salmon fillets in a resealable plastic bag or non-reactive baking dish
  3. Pour marinade over fillets and refrigerate 2 hours (or longer)
  4. Make and refrigerate Pineapple Salsa while salmon is marinating

Pineapple Salsa:

  1.  Place all ingredients in a small, non-reactive saucepan
  2. Simmer over low heat for about 5 minutes. Cool
  3. Refrigerate until ready to serve with the salmon

Cooking the Salmon:

  1. Place grill tray on BBQ and preheat BBQ to approximately 350°F
  2. When the BBQ is hot, spray it with cooking spray and place the salmon on the hot grill tray
  3. Turn the salmon over after 2 or 3 minutes and cook for another 1 to 3 minutes, or until desired doneness


Serving Suggestions:

Top salmon fillet with a spoonful of pineapple salsa and serve with jasmine rice.